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#52 Jan 18 2010 at 2:47 PM Rating: Good
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Zotter also has a vegan/lactose free sortiment. I tried one of them once (with goji berries and stuff), it was nearly as nice as the milk containing sorts. :3
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#53 Jan 19 2010 at 5:28 AM Rating: Good
I was at the checkout counter of our local grocery yesterday, and this thread had me looking at the chocolate bars. I just couldn't decide which bar was more exotic. Unfortunately, they all looked common to me.

True story.
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#54 Jan 19 2010 at 6:14 AM Rating: Excellent
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Dadanox, you remind me of the fact that a couple weeks ago when I was at the counter at the organic food market they had a chocolate bar with... wait for it... bacon in it. Would that be exotic enough for you? Smiley: lol

Look, I love bacon as much as the next girl, but there are limits.

#55 Jan 19 2010 at 11:37 AM Rating: Excellent
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The Zotter cinnamon and bacon bars are amazing. I wouldn't trust some random chocolate factory with that, though. And they don't really taste like bacon, anyway.

Also, most of my favourite chocolates and general sweets are either ordered online or from this little sweet import store called Do├žura in Berlin.



Also also, I had my biology class fill out a questionnaire for my ICT coursework today. It was about how they get to college (i.e. by bus, bicycle, car, etc.), and one column was about their preferred method of transport. A certain person chose "Cold Weather Flying". I lol'd.
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#56 Feb 05 2010 at 6:20 PM Rating: Excellent
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I am not pleased with how far down the page this thread has gone. What's everyone reading?

I just got Alice Sebold's new(ish) novel but it looks so depressing I haven't cracked it open. I read The Lovely Bones while pregnant with a girl and I still haven't recovered nearly seven years later. Also got Stephen King's The Dome for Christmas (huge King fan) but that thing is, like, longer than The Stand. It must be read in spurts mixed with other books. Also finishing up the Lightning Thief series (I keep up with kids' books).

Now you.



Edit: And don't tell me you don't read because you're too busy playing WoW. You can take a night off, you know.


Edited, Feb 5th 2010 7:23pm by teacake
#57 Feb 05 2010 at 8:36 PM Rating: Good
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I just re-read this short story I did for my English coursework. If I didn't know I'd written it before I read Twilight, I would say it looks like a Twilight copy where all the characters are replaced with WoW characters. Yeah. It did give me goosebumps, at least, and my teacher says my writing style is Victorian. It's definitely better than Twilight as far as the English goes. I've not even once used the word chagrin. Smiley: laugh
I haven't finished it, I'm way above the word count of 800 we're supposed to stick to anyway, might continue working on it when I have time, though. It doesn't have vampires, so it might be better than I make it out to be.

As for real reading, I am reading The Things They Carried by Tim O'Brien at the moment (due to necessity, I have to write an essay about it), and re-reading The Host on the side but it isn't as good as the first time. I recently discovered that I own a copy of To Kill A Mockingbird that I should probably read. I've just got too much going on in my head. I write pages and pages of diary at the moment in my free time, I need to get all this stuff out of my head. I hadn't touched my diary in a year until very recently.

Do you guys keep diaries?
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#58 Feb 05 2010 at 8:50 PM Rating: Good
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Do you guys keep diaries?

I tried. Managed to keep it up two days. I just don't think it's for me. Mostly because I find the stuff that happens to me on random days boring and uninteresting, though. My diary from two years back looked something like;

Day 1;
Went to school. Was boring.
First period Maths. Boring.
Break was cool, had sandwiches.
Last period was gymnastics. We performed on the still rings, which I liked since I'm a very agile person. It was cool.
I had cake while playing WoW in the evening. Was cool too.
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#59 Feb 05 2010 at 8:55 PM Rating: Good
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Yeah, see, I just use my diary when I'm in emotional turmoil.

I was emotionally stable for the past year but stuff has been getting complicated recently.

I've actually rarely written more than this time but the day I heard that my mum got married I had a completely irrational mental breakdown and wrote 12 pages about how I felt cheated. It's completely ridiculous in retrospect and hard to explain but the writing gets rid of some stress and less stress means I won't have seizures which means I don't have to go back on my medication. I hate my medication, it messes with my body too much. So my diary is medicine, but only when I need it.

Mostly it's an indicator of how stable I am. Right now I'm just incredibly happy and need to vent that somewhere, many times it was the opposite though and when you see half a year where I've written 200 A4 pages, you know that time was quite dramatic for me.


Edited, Feb 6th 2010 2:56am by Kalivha
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#60 Feb 05 2010 at 9:10 PM Rating: Decent
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In that case, you're actually not so different from someone I know. I guess the basic rules apply; if it helps you, great, do it =). Then again, "writing a diary" isn't an activity that is considered extraordinary or malicious by a large part of the world population (unlike other activities, like gaming), so even if you were asking for my advice there, you wouldn't need it.
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#61 Feb 06 2010 at 4:15 AM Rating: Good
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So I was doing my random on my priest today. Someone said something about cake.

Specifically that they wanted to use Nutella as frosting on cake but didn't know what type of cake to make for said frosting.

Some one if the group, it was a group of 4 Stormreaver same guild cats + me, said Banana.

So I want to ask, what type of cake for Nutella based frosting?
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#62 Feb 06 2010 at 7:29 AM Rating: Excellent
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I do not keep a diary. Writing fiction is therapy, though.

Nutella Frosting - first off, you will need to thin out the Nutella with something. Cream cheese, maybe, and a little powdered sugar. I personally would go with devil's food cake, hands down. Banana would work too, or maybe actually make a hazelnut cake.
#63 Feb 06 2010 at 7:48 AM Rating: Good
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My mum makes this awesome cake that has chocolate and hazelnuts in it but also cherries. It's my favourite cake. I imagine Nutella would go with that sort of thing, although she normally uses apricot jam instead of any proper icing.
I also thing it's funny how Americans call it frosting and the British call it icing. It just seems like both sides want to do it different than the other for this word.

And I like writing fiction. It gets weird though if your own work makes you all swooney and marginally aroused. I bet that's how Stephenie Meyer felt.
My problem with creative writing is that there are too many things that work in only one language that I know, and not the one I'm actually writing in. I wish I had as much control over my words as Beckett, or Umberto Eco. It is getting better, though.

Actually, I think very few authors are as involved in the translation of their own works as Beckett was. I do get the thing with him not writing in his native language so much, as well. I can write much better in English than I could in German. I mean, I've written good stuff in German but I can see all kinds of nuances better in English.
German is just such an unaesthetic language to begin with. I've hardly ever seen works that actually make it beautiful, and I think English has some inherent beauty.

I also like multilingual puns far too much.
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#64 Feb 06 2010 at 8:31 AM Rating: Excellent
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Kalivha wrote:
My problem with creative writing is that there are too many things that work in only one language that I know, and not the one I'm actually writing in.


I can only imagine how difficult this is. I have a hard enough time finding the right word in the one language I'm fluent in.
#65 Feb 06 2010 at 9:09 AM Rating: Good
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teacake wrote:
Kalivha wrote:
My problem with creative writing is that there are too many things that work in only one language that I know, and not the one I'm actually writing in.


I can only imagine how difficult this is. I have a hard enough time finding the right word in the one language I'm fluent in.


It's not that it gets more difficult necessarily, it's more the fact that it can be frustrating to have the right word without being able to actually use it. There are actually some people who are reasonable successful with "Denglisch" (that is a mix of German and English) material, for example Gayle Tufts, but the audience for that is still sort of limited and I'd have to be absolutely brilliant to get anywhere with it. Not that I actually want to make something like that my primary profession. The closest thing to creative writing I actually consider as a career is specialised translating of quantum chemistry publications.
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#66 Feb 06 2010 at 1:34 PM Rating: Decent
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I know that point from my own experience. I often use English and German words myself while talking in Dutch. Dutch really is a severely limited language (and I know why, one of the few things I actually *learned* at school =P).

Edit: Massive grammarfail.

Edited, Feb 6th 2010 8:35pm by Mozared
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#67 Feb 06 2010 at 1:57 PM Rating: Good
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So why is Dutch severely limited, then? I haven't seen any particular limitations yet apart from the fact that no one speaks it.
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#68 Feb 06 2010 at 2:08 PM Rating: Decent
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Apperantly, it's because expressionism and impressionism never manifested in our country. The whole idea of those two art periods is to describe the subject as good as possible: expressionism through extremely detailed words and impressionism through less detailed words but by using more of them until the entire feeling is captured. The periods were kind of 'the big deal' in England, France, Germany, Italy and to a lesser extend Scandinavia and Spain in the 1900's - this is when a lot of extra (more detailed) words were invented in those languages to actually manage to express the feeling of the subject better. But because Dutch the art forms never got much hold of Holland we never 'expanded' our language.
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#69 Feb 06 2010 at 2:17 PM Rating: Good
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Two words: Netherlandish Proverbs. Once I'm past the basics, I will use that painting for my learnings. I actually made a thread about it last week.

On a more serious note., I get your point. The problem is, your point makes it even more interesting for me to learn it.

And in all honesty, I think every language is in some ways limited in comparison to others. There is no word for serendipity that I know of in German! I actually just looked up its name in the German localisation of the game and it just doesn't even come close to covering it.

Ultimately (and this was taught to me by my Dutch teacher in school who completely failed to teach us about the language but provided me with quite a bit of knowledge about tobacco and alcohol from Dutch colonies), translation is one of the most ridiculous concepts out there. Languages are so closely tied to the corresponding culture(s) that many things cannot be translated directly. This doesn't even stop at semantics. The other subject my Dutch teacher taught me was Hebrew, and grammar in Hebrew is so vastly different and the Old Testament is full of brilliant puns that are based solely on the grammar that you just cannot translate that we never actually ended up with proper German sentences. There is actually a very good German version of the Torah available that you cannot understand if you don't know how Hebrew grammar works and that is in very "bad" German.
Furthermore, I've read erotica in Ancient Greek and there the same things apply. Them Greeks had words for things we can't even imagine nowadays because modern languages lack the concepts. *** must have been brilliant back then.
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#70 Feb 12 2010 at 3:44 PM Rating: Good
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POST!

Also, Kali promises she won't try to force people to join skype anymore.
Even though it's fun, and random.
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#71 Feb 12 2010 at 4:21 PM Rating: Good
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I never promised anything. But I'm not forcing anyone anyway.
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#72 Feb 13 2010 at 3:45 AM Rating: Good
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This is a double post , move along. Nothing to see here.

Edited, Feb 13th 2010 4:46am by Horsemouth
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#73 Feb 13 2010 at 3:45 AM Rating: Good
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teacake, the EU has invaded. We must defend it with baked goods and various regional recipes.

I present, mochi.

Which works for the new year, being year of the Tiger.
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#74 Feb 13 2010 at 4:35 AM Rating: Good
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Your mochi does not look very tasty.

I counterattack with stroopwafels.
Taste and surrender!
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#75 Feb 13 2010 at 11:01 AM Rating: Good
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A wild bossche bol appears!
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#76 Feb 13 2010 at 11:39 AM Rating: Good
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Smiley: laugh
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#77 Feb 13 2010 at 1:41 PM Rating: Good
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His Excellency Aethien wrote:
I counterattack with stroopwafels.
Taste and surrender!


Holy schnitzel. That does look good.

But I've got something better. Tex-Mex! And more Tex-Mex! And even more Tex-Mex!
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#78 Feb 13 2010 at 2:03 PM Rating: Good
I wish I could join in on the food battle but I can't :(

All we have around here is norwegian food.

LUTEFISK ANYONE!?!?!?!
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#79 Feb 13 2010 at 3:20 PM Rating: Decent
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http://en.wikipedia.org/wiki/Deep-fried_Mars_Bar

I think I win the recipe competition.
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#80 Feb 13 2010 at 5:01 PM Rating: Good
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EbanySalamonderiel wrote:
http://en.wikipedia.org/wiki/Deep-fried_Mars_Bar

I think I win the recipe competition.


You can't even really get those where I live.

Though, I'll have to check the local Wal-Mart to see if they have any just to be sure. I've always wanted to try a Mars Bar.

But by mentioning Fried food, you have opened a huge can of worms.

Look upon our works, ye mighty, and despair. When it comes to fried foods, the Texas State Fair wins. Period.

Yes, you read that right. Chicken Fried Bacon and Deep Fried Butter. You can feel your arteries clogging just by reading that page.

And let me tell you, that stuff is good.

Edited, Feb 13th 2010 6:29pm by IDrownFish
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#81 Feb 13 2010 at 7:23 PM Rating: Good
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This is amazing, as well. And I haven't had any since around Easter last year.


Edit: Also, how can there possibly be a place without Mars bars? And Mars bar vodka is awesome, too.

Edited, Feb 14th 2010 1:24am by Kalivha
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#82 Feb 15 2010 at 7:45 AM Rating: Excellent
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I live in a region whose biggest claims to food related fame are barbeque (the good kind) and pimento cheese (I make awesome pimento cheese). I win.
#83 Feb 15 2010 at 12:21 PM Rating: Good
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teacake wrote:
pimento cheese
What is this I don't even-


What is it, though, really?
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#84 Feb 15 2010 at 1:12 PM Rating: Excellent
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Kalivha wrote:
teacake wrote:
pimento cheese
What is this I don't even-


What is it, though, really?
\


It's this disgusting (but so delicious) unhealthy mass of cheese, mayo, pimentos, and some spices. Serve on crackers or in a Pimento Cheese BLT. Smiley: nod
#85 Feb 15 2010 at 2:06 PM Rating: Decent
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Hmm, this calls for heavier artillery.

A CHALLENGER APPEARS!

Edited, Feb 15th 2010 9:09pm by Mozared
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#86 Feb 15 2010 at 2:33 PM Rating: Excellent
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Mozared wrote:
Hmm, this calls for heavier artillery.

A CHALLENGER APPEARS!


That's your challenge? Ew. Next thing a Scot will be coming along claiming haggis is good stuff.

#87 Feb 16 2010 at 9:34 AM Rating: Decent
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Dont diss Haggis if you have never tasted it Teacake, my local Indian makes a Haggis Pakora and it is the most amazing thing ever.
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#88 Feb 16 2010 at 12:55 PM Rating: Excellent
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Alright, enough with the sweets! What you guys need is some stick-to-your-ribs food. So in the interest of keeping priesty bellies warm (and hopefully coaxing some cookie recipes fom certain posters here), I present you with my thirty minute biscuit and gravy breakfast.

... Awaken from a disturbing dream to a growling stomach. Hrmmm, cold cereal ain't gonna cut it today, needs me some victuals.

Bounce off several pieces of furniture on way to kitchen. Mindlessly start pot o' coffee.

Preheat oven to 450F (230C) for biscuits. (Whatever the package says is wrong, I haven't the time or inclination for reading in the morning.)

Assemble the gear: One big ol' pan for the sausage gravy, one baking sheet for the biscuits, one smaller pan for the roux. Tube of breakfast sausage, Cannister of biscuits, butter (or your favorite cooking fat), flour, chile powder, cayenne pepper, sugar, 4.5 cups (1l) milk (I have used heavy cream in the past, but that would require a trip to the market today, which ain't gonna happen.)

I haven't listed exact measurements for the various ingredients because some of them are for taste and will change according to yours while others are for the roux, which I will cover in a bit.

Coffee should be done by now, pour a cup, take a swig and a deep breath... here we go!

Toss big ol' pan and smaller pan on stove, turn up heat all the way for sausage pan, medium heat for smaller pan. Toss sausage in big ol' pan (remove packaging first.) I favor JB Rice medium, but any breakfast sausage will do. If the sausage was frozen, cover the pan to help it thaw. If not, smush up sausage in the pan and fry away. Keep smushing and turning sausage from time to time, the smaller the clumps of sausage the better. Toss biscuits in oven that should be heated up by now. Set timer. Oh crap, the sausage pan is too hot! Turn down heat to medium on sausage now to allow it to cook a bit slower. Once it is browned, remove excess fat and add the milk. Return heat to high. Add seasoning. I normally put in a teaspoon or two of sugar and chile powder, and just a smattering of cayenne pepper, but you can change these to taste. Allow the sausage pan to heat up to boiling, stirring as necessary while you start the next stage: The Roux

As any cook knows, you must combine both science and art to become skilled in the kitchen. Baking is a good example of the science part. Deviating from a recipe can result in a nuclear disaster that may require a call to haz-mat for removal (Baking Powder is not the same as Baking Soda!). One of the arts of cooking is preparing a roux. Even with exact measurements, a roux can fail depending on various issues. Much of the success of the roux depends on heat and time. So instead of giving you exact measurements and directions, I will walk through my roux prep, ymmv.

The thickness of your sausage gravy depends on how much flour is added. If you desire thinner or thicker gravy adjust both the amount of fat and flour.

Toss about 4 tb (1/4 cup, not sure of the metric equiv D:) of butter in the small pan. (Advanced move: Forgo butter and use sausage fat spooned from big ol' pan; However I do not recommend mixing fats to make roux!) If the pan is the right temperature, the butter should sizzle until melted. Adjust heat if needed, too hot and the fat will burn, too cold and the roux will not take proper shape. Here is the art part: you are going to add flour to the melted fat until you reach the proper consistency for the roux. It normally takes around half the amount of fat you have i.e. if you used 4 tb of butter, the roux should thicken with around 2 tb of flour. Add the flour gradually, melting it into the fat. It will thicken as you add more flour. You want the roux to reach a point that it still drips off the spoon (slowly) and not become a solid mass. If the coloring darkens too much, the heat is a bit high, a blonde roux is what we are going for here.

Once your roux is in shape, blend it into the sausage pan. The milk needs be hot enough to melt the roux or you will have lumpy gravy (this is bad!). Maintain heat while occasionally stirring. Sauce will thicken with time.

Biscuits should be done by now. As the gravy thickens, this is a good time to fry a couple eggs. If you time it right, all are ready at the same time.

Open biscuits on plate. Slather with generous amount of sausage gravy. Slide eggs on top...
Now go fill that belly!
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#89 Feb 16 2010 at 1:13 PM Rating: Excellent
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Trylofer wrote:
biscuit and gravy breakfast.


SOUTHERNER!!!


Trylofer wrote:
(and hopefully coaxing some cookie recipes fom certain posters here)


Speaking for myself, I actually flipped through my recipe book the other day (computerized, obviously) and I don't really have anything that isn't someone else's, a cookbook or my trusty Cooking Light or my MIL's deep dark family secret. If I make something up myself, I don't write it down. This is why my penne with vodka sauce is never the same twice. I should really kick this habit before I die and my food dies with me and then my daughter can't make fudge at Christmas.


Trylofer wrote:
Baking is a good example of the science part. Deviating from a recipe can result in a nuclear disaster that may require a call to haz-mat for removal (Baking Powder is not the same as Baking Soda!)


Don't mess with butter or eggs but everything else is pretty much negotiable. And the teaspoon of vanilla most recipes call for just isn't enough.
#90 Feb 16 2010 at 1:34 PM Rating: Excellent
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teacake wrote:
Trylofer wrote:
biscuit and gravy breakfast.


SOUTHERNER!!!

Who me? >.>
I'm from the southernmost northern town and the westernmost eastern town...

But yeah, I like southern cooking. =)
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#91 Feb 16 2010 at 2:24 PM Rating: Good
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teacake wrote:
If I make something up myself, I don't write it down. This is why my penne with vodka sauce is never the same twice. I should really kick this habit before I die and my food dies with me and then my daughter can't make fudge at Christmas.


This. I made meatball soup today and every time I make it, I modify it slightly. For example, it's a million times better with malt vinegar and loads of sugar. It really is. Today, I added tea, which made it even more better.

Also, celeriac > celery. Pity you can't often get it 'round these parts.
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#92 Feb 16 2010 at 3:42 PM Rating: Excellent
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Kalivha wrote:
it's a million times better with malt vinegar and loads of sugar


Which of course is true of nearly anything.
#93 Feb 16 2010 at 4:08 PM Rating: Good
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Next thing a Scot will be coming along claiming haggis is good stuff.

I believe its my time to enter this thread. As a Scot, I can tell you, that Haggis. Is. Amazing.I can see why people don't like it though. Then again, I'm the one that originally tried black pudding because it used to be made with the blood of the English, now its some crappy blood substitute, which I refuse to eat, so I get it from a butchers, where I (believe) its made with sheep blood.

Also, let me introduce you to the heart attack on a plate.
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#94 Feb 16 2010 at 6:19 PM Rating: Good
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Sgriob wrote:
Also, let me introduce you to the heart attack on a plate.


Again with the deep-fried mars bar. I have got to see if I can find any locally.

And I still stand by the Deep Fried Peaches and Cream. Next summer when the peaches are in season I'm going to have to make some. Assuming of course I can track down a recipe.

Gosh darn you, overly creative food makers and your tightly-guarded secrets!

Edited, Feb 17th 2010 9:16pm by IDrownFish
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#95 Feb 16 2010 at 7:04 PM Rating: Decent
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I beat you to the defense of Haggis and the deep fried mars bar Sgriob.
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#96 Feb 16 2010 at 7:16 PM Rating: Good
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teacake wrote:
Kalivha wrote:
it's a million times better with malt vinegar and loads of sugar


Which of course is true of nearly anything.
We never learned this in housekeeping school in Germany.

Also, Woodruff flavoured anything is amazing. And Mozzarella with Lea&Perrins.

I don't trust Marmite, though. It sounds odd. I don't think I want to try it.


Also, if all else fails, I will move to Edinburgh. Amsterdam, Dublin, Southampton and Cardiff are higher up my list, though. Although with Soton I think, I don't want to live in the same county in England for more than half a decade. That is just lame. ****, living in one country for that long is boring enough.

I am ranting. Meh.
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#97 Feb 16 2010 at 7:59 PM Rating: Good
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I beat you to the defense of Haggis and the deep fried mars bar Sgriob.


I really should pay more attention, it probably doesn't help that i was tanking ToGC(and failing) while posting that.

Quote:
Also, if all else fails, I will move to Edinburgh

I can't suggest a better place, It's an amazing city, if you've never been, even though it seems like we're whoring our tourist trade, if you go to the bits that arent touristy, it's awesome, and if you move there your only an hour on the train away from glasgow, which is my favourite city, I wish I lived there(mostly because thats where the awesome metal gigs are and I don't like traveling for hours)

But if I had to pick a country to live in forever, I'd pick Norway, or Finland
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#98 Feb 16 2010 at 8:17 PM Rating: Good
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People from Amsterdam tell me the same of their city.

It's just that I feel like I was a gipsy in a past life, and I can't stand the thought of living in the same country for a long time. I've never been farther north in Britain than York, but that still seemed pretty British and while I <3 the British, I'd rather move to a different place before I start hating you guys. Therefore, Ireland and the Netherlands are actually higher up my list. Maybe I'll return some day.
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#99 Feb 16 2010 at 8:30 PM Rating: Good
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Yeah, I kinda see what you mean. Some part of me thinks that I should get out now, while I still can, but I don't have anywhere to go that really appeals to me (my only option is Canada because my dad just got a job there). But I love this country, I think. If you haven't been to Scotland, and want to visit, I don't suggest Glasgow, at all. Knife crime is way too high there for me to recommend it to anyone. I suggest Edinburgh, every person I've ever met there was friendly, and you don't get too much hassle from random people. But I think I'm being forced to move out to Canada once I've finished my college course(yay science!).

I plan on travelling most of Europe one day, probably sticking to the cold countries, and hopefully during Wacken festival so i can stop off there, which would be awesome.
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Kalivha wrote:
We can put on top hats and monocles and make fun of the English.
#100 Feb 16 2010 at 8:46 PM Rating: Good
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Yeah, don't get me wrong, I love the UK. More than any country I've lived in so far - because the two other countries I've lived in, I experienced for so long that I got annoyed at all the little flaws far too much. I'd still enjoy visiting them, especially the United States (it's not all Jackson County, FL, after all), but I wouldn't want to live there again. I plan on staying mostly in Europe (because no visa requirements are a huge bonus), at least till I've finished my studies, and anything south of France is definitely too hot for me, too.

I also love languages, so non-English speaking countries are nice for learning new ones. And France is scary. So the best options I have for Uni (after looking at study programmes all over the continent) are both in Amsterdam. So the Priest Forum Dutch People are preparing me for that now.

I think a large part is that I've never really had a home, though. I mean, I did live where my mother happened to live till 2004, but it didn't feel like a true home at all and I've spent my free time and money on travelling all over the place on my own since I was 13.

Oh, also, I think I'll visit Scotland at some point but probably not while I actually live in Britain. It's that thing about not being a tourist in your own country, and for now, the UK is my own country. Before I moved here, I spent lots of time travelling the country, I just never really had the time and money to go all the way from my base of operations (Hampshire) all the way up north.

Also, I do not mind places with high crime rates. Love Nottingham. Nonetheless, Edinburgh sounds way lovelier than Glasgow.
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#101 Feb 16 2010 at 8:58 PM Rating: Excellent
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Kalivha wrote:
Cardiff


Welsh cakes = win.
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